Hi! Oh my goodness, I’ve missed you guys over here on Tasty Kitchen! The last few months have been a whirlwind, with getting married and finishing a super fun project that’s due out next month. I’m so jazzed to be back and I’m kicking things off with basically the most amazing soup to ever come into existence: Fully Loaded Baked Potato Soup. Swoon!

This recipe from Serena is loaded with everything you could possibly want on a baked potato: piles of shredded cheddar cheese, crispy bacon, a handful of green onions, and a dollop or two of Greek yogurt. You guys are going to love it!

Here’s the drill.

Bacon. We’re going to need a fair amount of it. Go ahead and cook it off in whole pieces, we’ll break it up further down the line.

Once it’s cooked, lay it on a paper towel to dry. Serena says to drain the fat from pan. If you do that, make sure you leave those little bits of bacon stuck to the pan. We need that flavor!

Chop up the insides of a few baked potatoes.

Reserve the skin of the baked potatoes for some extra deliciousness coming up at the end. You guys are going to freak. It’s so good.

Throw a pat of butter into the same pot you used to cook the bacon.

Sauté some chopped yellow onions.

Then add in the garlic and give it a quick toss.

Add the flour and stir until the flour is cooked through.

Pour in the stock and whisk the whole time, making sure the flour doesn’t clump anywhere.

Carefully add in the insides of the baked potato that we chopped earlier.

Season it up with some kosher salt and freshly cracked black pepper. Now let this cook for a bit and let’s move on to the part that is going to blow your mind. Ready?

Add some butter into a medium skillet over medium high heat.

Add those potato skins that we chopped up earlier and sauté the heck out of them.

They are going to get extra crispy and you’re going to love them. Once they are golden brown, you can remove them and place them on a paper towel to dry.

Now, let’s take an immersion blender to the potato soup and make things nice and smooth.

Once the soup is smooth, add the broken up bacon, shredded cheddar cheese and a whole lotta scallions.

And don’t forget about the Greek yogurt! Give it all a stir and adjust the salt and pepper as needed.

Serve it up with extra bacon, cheese, scallions, and those awesome crispy potato skins as garnish and call it a day! I promise you guys are gonna love this one!

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Description

Fully Loaded Baked Potato Soup. This soup is made over the top by adding crisp potato skins to the top before serving!

Ingredients

4 wholeExtra Large Baked Potatoes Or 8 Regular Baked Potatoes

6 slicesBacon, Diced

6 TablespoonsButter

½ wholeOnion, Chopped

2 clovesGarlic, Minced

⅓ cupsAll-purpose Flour

4 cupsChicken Stock

½ teaspoonsSea Salt (or To Taste)

2 teaspoonsGround Pepper, Or To Taste

2 TablespoonsOlive Oil

3 cupsShredded Cheddar Cheese

4 wholeScallions (Green Onions), Sliced

1 cupGreek Yogurt

Preparation Instructions

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.

In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.

Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.

While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.

In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.

Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

54 Comments

Comments are closed for this recipe.

Elizaon 2.5.2013

Made this soup for my neighborhood’s annual Souper Bowl this past Saturday and won first place (out of 16 soups)! I replaced some of the chicken broth with skim milk to make it creamier, used sour cream instead of greek yogurt (because I didn’t have any), and added some Texas Pete for a kick. Great soup and thanks for posting!! The fried potato skins really sealed it!

Rebeccaon 1.30.2013

Just made this soup tonight – it was awesome!!! Great flavor with the bacon and loved the idea of using the potato skins! I like a chunky potato soup so I did not blend and I loved the consistancy! I also with that I could pin it to save it.

Sharion 1.4.2013

I made this for dinner tonight and all I can say is WOW! Delicious comfort food made from ingredients already in my pantry and fridge. The directions couldn’t be any simpler to follow. Thank you Gaby. There’s no going back to my old baked potato soup recipe.

Janelleon 12.26.2012

Made this soup on Christmas Eve after my husband put the pressure on that whatever I make this year will become tradition as it’s the first one we’ve got to spend together due to deployments and our son’s first, so I was nervous! But it turned out great, I blended before adding the potatoes so the onions were pureed and then just mashed the potatoes so it was a little chunky. My husband LOVED the crispy potato skins. That was the reason I settled on this recipe out of the other thousands online. Thanks for the recipe; it’s now officially a tradition!

K. Sharpon 12.6.2012

Seriously I am a true soup lover and thanks for this recipe!!! It’s not so difficult to make at home according to this recipe and i will definitely try to prepare it at home.

Christalon 11.8.2012

Hello! Great recipe! Random question, where did you get the bowls the soup is in? I love them!

Kimon 11.6.2012

This was awesome! My new favorite potato soup! Couple changes I made…used 2 cans chicken broth and about 1/2 cup whipping cream. Used sour cream instead of yogurt. Cooked potato skins in bacon grease instead of using the same pan for the first step. (Did this since I made my bacon in the oven). Thanks for sharing this, and I would love to pin it!

isaidnoh (@isaidnoh)on 11.4.2012

I made this on a cold, snowy day. My husband ADORED it. He asked me to comment to thank you for this delicious recipe
This will be made again!

Ericaon 11.3.2012

My parents are staying with me in my little 1-bedroom after Hurricane Sandy until they get power (and and water and heat!) back at their place. I made this for us last night. It was divine! The crispy potato skins are a revelation.
There was no yogurt or sour cream to be had at the store yet, so I used half and half instead. (It’s a hurricane, who’s counting calories?) So happy I was able to find a loaf of crusty bread to serve with it.

Pattyon 10.24.2012

Just tripled this recipe and made it today for my husband’s work. Was super yummy but if you triple the recipe don’t triple the salt and pepper! Luckily I didn’t add but a pinch of salt due to the bacon but it’s a little over peppered.

Just made this tonight. Phenomenal!! If you have celiac and can’t do the flour, I subbed brown rice flour. Use less than the recipe calls for though, since rice flour gets really thick. Deeeeeelicious. Perfect supper for a cold night!

Kateon 10.22.2012

Thanks for the recipe! My kids loved it. I especially liked the fried potato skins. Great use for something I usually throw away. I think the yogurt is an important ingredient in the soup.. Definately don’t skip that.

I made this last night and it was yummy! I did make one subsitution I used vegetable broth instead of chicken broth and it worked fine. Also, I served the suggested bacon, cheese, green onions and skins sides on the side so as everyone could customize-as was suggested earlier. And, boy, we slicked it right up!

Joanna Shoemakeron 10.18.2012

DebAnderson…I agree with your suggestion. I too make a similar soup but I don’t add everything into the soup before serving. I’ve found that not everyone likes all the “stuff” and keeping the leftovers for future heating and the bacon doesn’t get soggy. I’m a “crispy” bacon girl! I’m going to try and put this into a crock-pot next week. I’ve not done it in a crock-pot before so I hope it works…I’m sure it will.

DebAndersonon 10.17.2012

I make a very similar soup, except I add cream cheese instead of the greek yogurt.

One suggestion…serve the bacon, grated cheese, onions and potato skins in bowls on the side. This allows everyone to customize their soup, and if there are leftovers the bacon and onions will still be crisp.

Staceyon 10.16.2012

Also, if you prep your ingredients; potatoes, bacon, make chicken broth it doesn’t take long to make this.

Staceyon 10.16.2012

Thank you so much for this recipe!

I found another recipe on Pinterest today, but I saw the picture of this soup on the top of the screen and when I clicked on the link I knew I had to make it Today! I went to the store and bought the bacon and potatoes I needed and proceeded to make it.

Substitutes:I did not have Greek yogurt so I substituted with sour cream, I used low sodium Turkey bacon and red & russet potatoes. Everything turned out great! The crispy skins were a hit and I did not blend my potatoes so my sauce was chunky. I would make double the sauce for those of us with out immersion blenders or time to let the sauce cool and use an everyday blender.

This sounds delicious !!! Needed a good recipe for dinner tonight that could use what I have on hand and this is perfect. Looking forward to trying it.

Lesa H.on 10.16.2012

This was yummy, my whole family loved it! Even the leftovers were good.

Carolon 10.15.2012

This recipe is almost identical to the one I use except for the yogurt . Mine calls for heavy cream but I have always used half and half and 1% milk.. You can cut out some of the fat by using turkey bacon. Yes , regular bacon adds great flavor but the turkey is good too. I also add diced carrots and diced celery. which gives it great flavor and color.. My recipe just calls for boiling potatoes and I do these the night before and refrig which makes them easier to dice and less prep time. Baked would be just as good too and could do night before.

Diane in Dallason 10.15.2012

I made this soup last night. It was sooooo good! We almost ate the whole pot. I wish I had baked the potatoes the day before so they would have been cooled. I think it would have been easier to cut them up that way. I will definitely make this soup the next time we go camping. I can’t wait to eat it by the campfire.

Kelly Barbaon 10.15.2012

This soup is right up my alley!!! …but not my husbands, he’s allergic to potatoes!!! So, my question is: how do you think it would freeze? If I made the batch, it would be way to big for me to consume in a timely manner. I would love to be able to freeze it in individual servings. What are your thoughts/recomendation? Thanks, Kelly

kate - vlon 10.14.2012

This sounds like a spectacularly delicious cold weather dish and I will try it but there are a few things I don’t get about this the recipe (1.) I’m having trouble reconciling the time needed to make this dish. For instance – in my oven it takes at least an hour to bake a large potato. Are you using some prebaked ptotatoes? if so, what aisle of the store are they in? it would save a whole lot of time, but i have never seen them. (2.) Wouldn’t it be less dirty dishes just to fry the potato skins in the same pan in which the bacon was fried the bacon was after the bacon has been set aside. (3.) Also, is there some reason the bacon fat is poured out but then 6 tables spoons of butter and then 2 tablespoons of olive oil are added? Just askin’

1. The recipe called for pre-baked potatoes. So yes, you would need to bake them off and then use them for this recipe.

2. You could use teh same pan to fry the potato skins in if you want! I just used 2 pans because I had already started making my soup in the bacon pot by the time I got around to doing the potato skins.

3. I poured off the bacon fat because it gets a little dark and yucky and I want to eliminate the burned bits that hang out in it!

Hope this helps

Anne Son 10.14.2012

WOW, WOW, WOW!!! Made this soup last night and let me tell you, it was awesome. Can’t say enough good things about it! Thank you for this recipe – it’s a keeper!

Janeen Won 10.13.2012

Hi,
Made this tonight with 2 slight variations- I didn’t have enough bacon so I used finely chopped polsa keilbasa (sp?) & needed to add about a cup of whole milk. Totally yummy! My in-laws were visiting & they enjoyed it as well! Thanks!

Sharonon 10.13.2012

Betsyon 10.12.2012

Why can’t we PIN?!?!?

Grammanitaon 10.12.2012

Last week the weather was SO nice and we were lulled into thinking that Autumn had actually arrived…PERFECT for soup. THEN what happened? THIS week came along with temps in mid to high 80s (matching humidity!). If it EVER cools off again, this is going to be the very first thing on my list of things to make! Besides, this will give me time to get my immersion blender.